Roasted Turkey Tenderloin With New Potatoes And Tarragon Broth Recipes

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ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES



Roasted Turkey Breast Tenderloins & Vegetables image

Classic flavors come together quickly tonight with this family-pleasing roasted turkey and gravy. And you won't have to prepare a veggie side dish, because it's all cooked together. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings plus 16 ounces cooked turkey breast tenderloins.

Number Of Ingredients 14

1 teaspoon dill weed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried minced onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
3 cups fresh baby carrots
4 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
1 tablespoon olive oil
8 turkey breast tenderloins (5 ounces each)
2 teaspoons cornstarch
1/4 cup water

Steps:

  • Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.

Nutrition Facts :

ROASTED TURKEY TENDERLOIN WITH RED POTATOES



Roasted Turkey Tenderloin With Red Potatoes image

Make and share this Roasted Turkey Tenderloin With Red Potatoes recipe from Food.com.

Provided by Trixie 2008

Categories     Lactose Free

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 tablespoon olive oil
1 (1 1/2 lb) turkey breast tenderloins
sea salt and pepper
1 lb baby red potato, quartered
1 shallot, chopped
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon fresh tarragon leaves, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Place oil in large baking dish (I use a Misto sprayer). Season Turkey with salt and pepper and place in the center of the dish.
  • Arrange potatoes around the turkey turn them to coat with oil and then season them with salt and pepper also.
  • Sprinkle your chopped shallots over the potatoes.
  • In a small both combine the wine, broth, vinegar and tarragon. Mix well and then pour over the turkey.
  • Roast for 40 minutes. Let the turkey rest for 10 minutes before slicing.

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